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Recipe of the Month

Moroccan Carrot Salad with Spicy Lemon Dressing

Serves 4. Preparation 20 mins.


  • 17g harissa paste
  • 46g fresh lemon juice
  • 35ml extra-virgin olive oil
  • Salt & freshly ground pepper
  • 365g carrots, julienned on a mandoline or coarsely shredded in a food processor
  • 45g raisins
  • large handful flat-leaf parsley leaves
  • 100g feta, crumbled


  • In a bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper.
  • Add the carrots, raisins, parsley and feta to the dressing and toss well. Serve lightly chilled or at room temperature.
  • N.B. The carrot salad can be made without the feta and parsley and refrigerated for up to 6 hours; add the feta and parsley just before serving. The lemon dressing can be refrigerated overnight.
  • N.B.B. This was an American recipe, so weights may be a little out!